Black Bottom Muffins

Day 4 of our Muffin week--Black Bottom Muffins! These are decadent and dessert-like, great for a weekend brunch with some coffee and fresh fruit.

Adapted from Mostly Muffins

Muffin Batter:

1 1/4 cups flour

3/4 cup sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup milk

1/4 cup vegetable oil

1/4 cup butter. melted

1 egg, beaten

1 teaspoon vanilla

1/3 cup semisweet mini chocolate chips

Topping:

6 ounces cream cheese, softened

1/4 cup sugar

1 egg, beaten

1/4 teaspoon almond extract

*1/4 cup toasted almonds (optional)

1. Preheat oven to 375. Prepare 12 muffin cups or line with paper liners.

2. In large bown, stir together flour, sugar, cocoa, baking soda, and salt.

3. In another bowl, stir together milk, oil, buttermilk, egg, and vanilla. Add to dry mixture and stir to combine. Stir in chips.

4. Spoon batter into prepared muffin cups.

5. In a medium bowl, cream together cream cheese, sugar, eggs, and almond extract until well blended. Stir in almonds if desired. Spoon over the chocolate batter.

6. Bake for 20 to 25 minutes or until centers are set.

7. Let cool 5 minutes, then remove muffins to a wire rack to cool completely.

8. Store in refrigerator.